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1
Grind the annato seeds (or achiote paste) and cumin seeds to a powder in a spice or coffee grinder, add the oregano, allspice, cinnamon, salt, coriander and chile powder and grind until the spices are thoroughly mixed.
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2
Place the powder in a small bowl, mix in the garlic, orange juice and lime juice.
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3
You want a smooth paste that spreads easily.
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4
If the rub seems dry add a little more juice.
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5
MARINADE: Pierce the pork all over and rub in the 2 teaspoons salt and 2 tablespoons orange juice.
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6
Set aside while you prepare the seasoning paste.
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7
Dilute the achiote paste in the lime and orange juice.
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8
Add salt and pepper to taste as well as chicken bouillon if desired.
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9
The mixture should be a thick paste.
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10
Coat the pork with the paste and marinate the pork in the achiote-juice mixture in a covered dish in the refrigerator for 12-24 hours.
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11
Marinating is essential to succes, so this step cannot be skipped.
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12
Prepare the hot salsa, cool and refrigerate until serving time.
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13
WRAP AND ROASTING: Preheat oven to 325 degrees F. In a rectangular pan lined with foil lenghtwise and another along its width.
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14
Place the marinated pork, pouring all the marinade on top of it and pour the vegetable oil over the pork.
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15
Fold the foil over the pork and flip the wrapped pork seam-side down in the pan.
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16
Cover with foil.
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17
(Some people just choose to cover the pork with foil without the banana leaves because they think they are just for show.
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18
However, the leaves do add their own unique, subtle flavor to the pork).
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19
Bake for 2 hours.
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20
Remove from oven and carefully remove foil.
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21
The pork should be very tender and fall apart easily when pulled with a fork.
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22
If not, return to the oven and cook until tender.
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23
Shred pork with 2 forks when done.
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24
Serve the cochinita pibil with warm corn tortillas and eat taco style.
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25
If prefered, serve it sandwich-style on warm bread.
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26
In either case, dont forget the pickled onion habanero salsa if you like it VERY SPICY!.
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27
TO MAKE THE HOT SALSA - BE VERY CAREFULL AND USE GLOVES:
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28
Toast the habanero chiles in a skillet over medium heat and don't smell it directly.
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29
Remove from heat and cool.
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30
Finely chop the chiles and add the onion, lime and orange juice.
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31
Add salt to taste.
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32
Cover and refrigerate for at least 4 hours before serving with the cochinita pibil.
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33
Be prepared: it is a very hot salsa.
